Exclusive `Hand Made in House` Chutney & Pickle Tray .............. £0.90
Per person
Papad .............. £0.70
Better known as poppadum in UK
Vegetarian Platter .............. £5.95
Five different vegetarian items
Cafe Spice Platter for Two .............. £12.95
A selection of five vegetarian and four non-vegetarian items from our range, including tikkas
Tandoori Platter .............. £12.25
A tikka each of duck, venison, beef, chicken peri-peri & sheek kavaab
Bhael Poori (v) (g) .............. £4.75
The Bombay Walla`s favourite roadside snack at any time is bhael poori. A combination of puffed rice, chickpea vermicelli, crushed crisp poories, diced potato, chopped shallots, fresh coriander and chilli are blended with tamarind and green chutney.
Dahi Moong Saev Batata Poori .............. £4.75
Crisp puffed poories filled with crushed potato and green moong beans, topped with spiced yoghurt, tamarind and date chutney, sprinkled with chickpea vermicelli and fresh coriander
Baingan Pakora .............. £4.75
Batons of aubergine, lightly marinated with turmeric, chilli and lime juice, dipped in spiced chickpea batter and deep fried. Served with fresh green chutney
Beetroot and Coconut Samosa (v) (g) .............. £4.95
A South Indian style filling of diced Cheltenham beetroot blended with diced potato, tossed with freshly grated coconut and sizzled with mustard seeds, curry leaves, cumin and chilli. This may sound unusual but, when cooked with coconut, the beetroot is an entirely different beast and tastes delightful. The potato here is primarily used to hold the beetroot dices together.
Tiger Prawn Chilli fry (g) (cc) .............. £6.95
Black tiger prawns marinated in red masala, grilled and served on a bed of chilli fry masala, which is shredded
Cholya Prawn Chappati (g) .............. £6.75
Diced prawns tossed with chopped shallots, ginger & chilli with tomato. Rolled in plain flour chappati that is coated with date & tamarind chutney, and then slowly pan grilled. The Cholya is a Nepalese style of cooking.
Squid Dynamite (cc) .............. £6.75
Baby squid rings, marinated in fiery Goan peri-peri masala and flash pan-grilled.We use the word ‘dynamite` simply because of the palatable heat they exude. Not recommended for the faint hearted.
Guizzado de Chorise Javali (g) (cc) .............. £6.95
Crushed peppercorns, toasted cumin and coriander, nibbed Kashmiri chilli, all go into making our very own wild boar chipolatas at The Denham Estates in Suffolk. Cooked in a rich vindaloo masala for that extra zing and served with toasted Greek pitta.
Papeta Nay Kheema na Pattice .............. £5.95
A classic starter or snack extremely popular in Bombay and Goa (where it is served in the bars with drinks such as Bolinhas). Potato cakes filled with curried Scotch beef mince blended with green peas and fresh chopped coriander, rolled in crumbled white corn and fried. Served with hot fresh tomato chutney.
Dosas ..............
The Dosa is a crisp pancake made from a batter of fermented rice and white lentils.Served with Saambaar and fresh coconut chutney. Filled with a choice of any of the following:
Masala Nu Roast Gos .............. £15.50
The Parsees love roast lamb and have developed their own method of marinating lamb before roasting with extract of ginger and garlic with cumin and green chillies. This dish is not spicy but has a delicious onion & tomato based gravy flavoured with whole spices. Shank of lamb, which has first been part roasted to seal in the juices, is then simmered in the gravy until tender and juicy. A true delicacy, served with steamed rice and fine crisp straw potatoes.
Dhaansaak(c) .............. £14.50
The efforts that go into making a traditional Parsee Sunday roast, or “Dhaansaak” are enough to deter many chefs!
Vindalho De Carne De Porco (cc) .............. £14.25
There is no doubt that British pork is probably the best pork anywhere in the world. Belly and shoulder of Gloucester Old Spot cooked in that most popular of terms in the UK: Vindaloo. `Vindalho` pronounced VINYA
Beef Curry A` La Dada (cc) .............. £15.25
“Dada”, our grand tandoor master of the past decade, created this Scottish beef curry in his typically Darjeeling style. It stings a bit on the tongue but is full of the flavours of blended spices combined with yoghurt and
Ostrich Bhuna .............. £15.75
I know that the Ostrich is not a native to either India or Britain but it is indeed a fabulous meat, extremely lean
Murgh Tikka Saagwala .............. £14.25
Chargrilled chicken tikka simmered in part puréed, part chopped baby leaf spinach tossed with chopped garlic, roasted cumin and snipped red chilli, and seasoned with crumbled roasted fenugreek. Served with saffron palav.
Murghi Ni Curry Nay Papeto (c) .............. £14.25
Taking its roots from traditional Parsee cooking, this chicken curry with chunks of potato is one normally made for a relaxed weekend lunch. Certainly made very differently and yes, richer by far in texture and composition. Peanuts, roasted chickpeas, cashew nuts, poppy seeds, almonds, Kashmiri red chilli and spices with coconut go in to make this silky chicken curry. Served with steamed rice.
Frango Peri-Peri Com Molho Chettinad(cc) .............. £14.25
Created for those on chilli endorphins, this is a classic marriage between regions. Goan chargrilled peri-peri chicken simmered in the authentic devilled sauce from the Chettiyars of Tamil Naddu, predominantly flavoured with crushed peppercorns and tamarind extract. This preparation is one item not recommended for the faint hearted, and when blended with an equally hot companion it is quite fiery. Served with lime rice and raita.
Murgh Maharajah .............. £14.25
A classic with a definite origin from the Punjab with strong influences of Mughlai cuisine. Breast of corn fed chicken stuffed with minced whey cheese, chopped pistachios and almonds, flavoured with fennel, simmered in a rich Makhani sauce, made with pureed tomatoes, almonds and cashew nuts, flavoured with slow roasted crushed fenugreek and served with saffron palav.
Galinha Xacutti(cc) .............. £14.75
This is the very greatest and intricate of all grand curries of India, with more than twenty-one ingredients. Each of the many spices and condiments need individual pan roasting before being puréed with roasted coconut. Hot? Yes no doubt! But full of flavour and gusto. Cooked this time with chicken, and served with garlic palav.
King Scallops Balchao (cc) .............. £15.95
King scallops from either Loch Fyne in Scotland or Falmouth Bay in Cornwall, pan grilled and tossed with the classic Goan Balchão masala. Balchão is an ancient art of pickling seafood and is made with a painstaking process which involves slow grinding and roasting spices with minced shallots and curry leaves until cooked through. Flavoured with crumbled dried roasted shrimps and served with garlic palav.
Goan King Prawn Curry (cc) .............. £16.50
If there is one combination of food in Goa that is eaten daily come hell or high-water, it is the classic Goan coconut curry. Adaptable mostly to seafood and sometimes chicken this curry complements lobster like no other. Cooked here with sliced lobster tail and served with steamed rice and “KISMOOR” - a crumbled dried shrimp and onion salad which is a must sprinkled over the curry and rice for an even more sumptuous meal.
Leeli Curry Ma Turbot .............. £16.50
Whilst we Indians feel rather aggrieved by the general abuse of the word ‘curry` to generalise our cuisine, there are several real curries in India. This one stems from our community, The Parsees and is a mild yet smooth and flavoursome curry. Naturally it suits the delicate flavour of King Prawns and is served with steamed rice and mini papad.
Monkfish Chettinad (cc) .............. £15.25
‘Chettinad` is the term normally associated with the cuisine of ‘The Chettiyars` of Tamil Naddu. They were the originators of the devilled sauce redolent with the flavours of crushed black pepper. This is line caught wild monkfish from Falmouth Bay in Cornwall, simmered in a rather palate-tingling hot sauce with crushed peppercorns, red chilli and other spices, finished with tamarind pulp and served with lime rice.
Patra Ni Machchi (c) .............. £14.95
On a special occasion “Patra ni Machchi” is perhaps the one dish of which most Parsees dream. “Pomfret”, the fish with which it is always associated, is not always easy to find, especially the one we use from the west coast of India.Fillets of Pomfret sandwiched with green coconut chutney, rolled in banana leaves and steamed. Served
Vegetarian .............. £5.95
Five different vegetarian items
Cafe spice platter for two .............. £12.95
A selection of five vegetarian and four non-vegetarian items from our range, including tikkas
Tandoori .............. £12.25
A tikka each of duck, venison, beef,chicken peri-peri and sheek kavaab
Paneer Shaslik Raiwalla (v) ..............
A fine combination of Indian whey cheese inter-layered with quarters of green pepper, tomato & onion marinated in tandoori masala spiked with fresh ground mustard and strained yoghurt.
King Prawn Elaichi Masala .............. £16.75
King prawns marinated delicately in strained yoghurt with garlic and ginger, flavoured with cardamom. Skewered and chargrilled in the tandoor & served with garlic pulao and light, green coconut curry.
Leeli Chutney Ma Salmon small ..............
Fillet of salmon marinated in a Parsee style fresh green chutney, skewered and chargrilled in the tandoor. This chutney is derived from my mother`s own family recipe and the family unanimously agrees it is the best way of marinating fresh salmon fillet.
Murgh Tikka ..............
The favourite of many of our guests for more than a decade, Café Spice Namaste`s traditional chicken tikka, needs no further introduction! (Served with Tadka Daal, for main course only).
Galinha Cafreal (c) ..............
Tikka of chicken marinated the Goan/ Portuguese way, redolent with the flavours of garlic, lime juice & ginger, amongst others, fresh coriander, mint and olive oil. The classical Cafreal was simply crumbled garlic with olive oil and lots of lime juice. The Goan naturally had to add fresh green chilli and coriander to it as well.
Frango no Espeto Peri-Peri LaGoa ..............
Though the term peri-peri is inherited from the Portuguese, this one is different. Ours is the Goan version, which has a few extra twists. The marinade consists of hot red chillies, garlic, ginger and whole spices first soaked then pureed in palm vinegar. A fiery treat for the palate and definitely not for the faint hearted.
Badak Kay Tikkay ..............
Breast of Barbary Duck, marinated very simply in extract of garlic and ginger with yoghurt, chilli and spices.
Venison Tikka Aflatoon ..............
A treat for any palate! The Maharajah of Gwalior`s private dining car was noted for its culinary fare, none more famous than the “Aflatoon”. Venison marinated as a tikka but flavoured with an exclusive blend of roasted fennel, star anise and cinnamon.
Cornish Lamb Cutlets Husseini .............. £16.75
Cutlets of prime British lamb marinated delicately in strained yoghurt with extract of ginger, garlic, crushed cloves, cinnamon and cumin. Served with garlic palav & chilli seed korma.
Beef Tikka Kaala Mirich Masala (cc) ..............
Well hung and matured prime fillet of Scottish Long Horn beef, marinated with crushed black peppercorns and
Cafe Spice Mixed Grill Platter .............. £18.55
A substantial mixed grill platter, comprising one piece of each of the above tikkas, and served with Naan and curry sauce.
Naan (g) .............. £2.25
Made with refined white flour, eggs and milk.
Roti (g) .............. £2.25
Made with unleavened whole wheat flour.
Peshwari Naan (g) .............. £2.95
Stuffed with a blend of chopped cashew nuts, raisins, desiccated coconut and cream, and flavoured with cardamom.
Malay Paratha (g) .............. £2.55
Made with plain flour pinned and inter-layered with butter in a spiral. The name comes from the South Indians who originally
Pudina Roti (g) .............. £2.25
Roti flavoured with crumbled home dried mint.
Kheema Naan (g) .............. £2.95
Stuffed with spiced lamb mince.
Cheese, Chilli and Garlic Naan (g) .............. £2.95
Back by popular demand! It has a kick and is quite addictive too.
Sada Chawal .............. £2.75
Plain steamed Basmati rice.
Palav .............. £3.55
Cucumber Raita .............. £2.75
A raita (or seasoned yoghurt) is more often than not a staple food for locals throughout the length and breadth
Tadka Daal .............. £4.75
A combination of Toor and Masoor Daal (yellow & pink lentils) cooked and sizzled with chopped garlic, cumin and red chilli. This process of sizzling is known as “Tadka”, hence the name Tadka Daal. Immortalised by our Mr. Brady it is impossible for us to take this daal off our menu.
Maa Di Daal .............. £4.95
This is the absolute classic daal of The Punjab. Be it India or Pakistan this is very much a staple in most homes.
Paneer Bhurjee Simla Mirich .............. £6.25
Crumbled Indian whey cheese tossed with diced shallots, red & green peppers, tomato and green chilli, and
Mushroom and Broccoli Thoran .............. £5.25
Quarters of button mushrooms tossed with broccoli florets in the Keralan style with freshly grated coconut
Tarkari No Patio .............. £5.25
This is a Parsee vegetable dish albeit a rare one considering that we are primarily a race of enthusiastic meat-eaters.
Bamboo Shoot, Enoki Mushroom and Chickpea Xacutti (cc) .............. £5.55
A very Hindu style Goan dish, primarily prepared in Goa during the monsoons, when matchstick- mushrooms
Aloo Gobhi Matar .............. £5.25
A Rajasthani style combination of cubed potato, florets of cauliflower and green peas sizzled with mustard seeds,
Khara Bheeda Nay Papeto .............. £5.25
Simple, yet delicious - enjoy okra, the Parsee way. Slices of okra are pan grilled and tossed with diced potato
English Heritage Potato Bhajee .............. £4.95
We are proud to bring you one of three rare types of British potato, which organic growers are trying to reintroduce
Baingan Bharta .............. £5.95
Smoked aubergine peeled after charbroiling, chopped and simmered with onions, tomato, garlic, green chilli and
Paneer Tikka Saagwalla .............. £6.25
Chargrilled marinated Indian whey cheese diced, simmered in part puréed, part chopped fresh baby spinach sizzled
Water chestnuts and sweet corn masala .............. £4.75
Water chestnuts known as ‘Singhada` in Hindi have long been used in ancient Indian medicine as a tonic for
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